Step 1:

Toast almonds at 400 degrees in oven for 8-10 minutes (optional-sometimes I don’t toast them, they are great either way.)

Step 2:

In a small saucepan on the lowest heat possible, melt the coconut oil and gradually whisk in the coconut milk, maple syrup, and cacao powder. The mixture should be both thick and smooth, but not runny. If it is too dry, add more coconut oil or coconut milk.

Step 3:

Line an 8×8 glass pan with parchment/wax paper OR alternatively line a cupcake pan with cupcake liners.

Step 4:

Pour half the chocolate mixture into the bottom of the pan. Set aside.

Step 5:

In a large bowl, mix together the coconut flakes, honey/maple syrup, and melted butter.

Step 6:

Scoop the coconut mixture into the pan.

Step 7:

Pour the remaining chocolate over the coconut mixture. Then top with the almonds.

Step 8:

Place in fridge or freezer to cool. If you made these in an 8×8 glass pan, then cut them into squares before serving. Enjoy! :)